Pesto Spaghetti Squash

Cooking the spaghetti squash

You will need:
• 1 spaghetti squash.
• Large sharp knife.
• Baking pan.
• Oven.
• Kitchen fork.

Prick the spaghetti squash all over with a knife so it will not burst while baking.
• Place whole squash in a shallow baking pan.
• Bake in preheated 375 F oven for 1 hour.

When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.

 Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.

Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.

How to Cook Spaghetti Squash

Add Pesto

2 cups packed fresh basil leaves

• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Pesto Recipe 

Sometimes I put this over some baby spinach! Voila! 

Pesto Spaghetti Squash!